8-3 Journal- Final Reflection

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School

Southern New Hampshire University *

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Course

212

Subject

Health Science

Date

Apr 30, 2024

Type

docx

Pages

3

Uploaded by sbthompsn

The intricate dance between humans and the microbial world is a fascinating spectacle of nature that has profound implications for our health, nutrition, and even cultural practices. Throughout this course, we have delved into how microbes colonize, coexist, and either contribute to or disrupt processes within our bodies. A particularly intriguing aspect of this relationship is the role of beneficial microbes in food preservation and flavor enhancement, which, when managed correctly, do not cause illness. Take cheese, a food that is not only a personal favorite but also a prime example of beneficial microbial action. Cheesemaking involves the careful cultivation of specific bacteria, molds, and yeasts responsible for the development of flavor and texture (Fox et al., 2017). These microbes are generally considered safe because they are either non-pathogenic strains or outcompete harmful bacteria in the cultivated environment. Lactic acid bacteria, for example, play a crucial role in cheese production by fermenting lactose to produce lactic acid, which lowers the pH of the cheese and inhibits the growth of pathogenic microbes (Scott, 2015). However, the failure to properly manage these microbial communities can lead to ineffective inactivation of potential pathogens, which can cause foodborne illnesses. Ineffective inactivation can occur due to inadequate fermentation, improper storage conditions, or contamination during cheesemaking. Pathogens such as Listeria monocytogenes, E. coli, and Salmonella can survive in cheese, especially if the cheese is made from unpasteurized milk and the fermentation process is insufficient to reduce the pH to safe levels (Gould, 2014). Several preventative measures can be implemented to prevent foodborne illness. These include using pasteurized milk, adhering to strict hygienic practices during cheese production, and ensuring proper fermentation and maturation conditions. Adhering to good manufacturing practices, such as monitoring critical control points and implementing effective cleaning
procedures, ensures the production of safe cheese. These practices collectively minimize the risk of foodborne illnesses by preventing the introduction and growth of pathogens, ensuring the safety of the cheese. Regulatory agencies also monitor and enforce standards to ensure the safety of cheese and other dairy products (FDA, 2017). Reflecting on the overall experience in this course, one of the most important concepts I have learned is the critical role of microbes in public health. Understanding the delicate balance between beneficial and harmful microbes has profound implications for food safety, disease prevention, and even the development of new therapies. In a future professional setting, this knowledge will be invaluable, particularly in fields related to food science, public health, or medicine. The ability to harness the power of beneficial microbes while mitigating the risks posed by pathogens will be crucial in addressing the challenges of foodborne illnesses and promoting overall health (Hill et al., 2017).
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